The final recipe in our World Vegan Month vegan recipes series is for muesli muffins. These are perfect for breakfast on-the go, or simply as a tasty mid-morning snack (we enjoy ours with a good cup of strong builder’s tea.) Super easy and super tasty, this is a vegan friendly bake that is sure to delight.
Ingredients for vegan recipes muesli muffins
150g muesli mix
50g light brown soft sugar
160g plain flour
1 tsp baking powder
250ml plant based milk
1 apple, peeled and grated
2 tbsp coconut oil
3 tbsp nut butter (we like almond)
4 tbsp demerara sugar
50g pecans (or a nut of your choice)
Method for vegan recipes muesli
Heat your oven to 200C/180C fan/gas mark 6.
Line a muffin tin with cupcake cases or baking paper.
Mix 100g of the muesli with the light brown sugar, flour and baking powder in a bowl.
In a jug, mix the milk, apple, coconut oil and 2 tbsp of the nut butter, then pour and stir into the dry mixture.
Dollop equal spoonfuls in each cupcake case.
Mix the left over muesli with demerara sugar, remaining nut butter and the nuts, then spoon over each filled cupcake case.
Bake for 25-30 mins or until the muffins are risen and golden.
These muffins are good to keep in an airtight container for a couple of days, they can also be frozen – simply take them out of the freezer, defrost then pop in the oven to refresh.
During November we have been celebrating World Vegan Month, by sharing some of our favourite vegan recipes
From a scrummy vegan recipe for banana bread, to vegan recipes for chocolate truffles and vegan coconut cookies – it has been fantastic to don our apron and get busy in the kitchen to create these fantastic vegan bakes. Let us know what your favourite recipe is by commenting below, we’d love to hear all about your culinary masterpieces and how you are celebrating World Vegan Month. We’re going to enjoy another one of these yummy muesli muffins… pass us the cake tin!
With love ihampers x